Equus and Jack's Lounge

Country ham, Pernod, spinach and Reggiano cream, baked and topped with hollandaise.

Chicken wings, blue cheese dressing, celery sticks.

Individually topped with seasoned beef, 3 pieces of cheese, sour cream, guacamole, hot sauce, jalapenos, pico de gallo.

Truffle aioli sauce.

Grapes, black walnuts, Stilton blue cheese, walnut oil vinaigrette.

Lump crab dill mayonnaise, red pepper tartar sauce.

Triple olive caponata, hot sauce, fresh lemon.

Poached in white wine, garlic, Stilton cream, topped with Pommes Frites.

Traditionally prepared, anchovy dressing, Parmesan Reggiano.

Arugula salad with grilled Portobello, shaved Parmesan, house bacon, roasted walnuts, Dijon vinaigrette.

Avocado, grapefruit, gorgonzola cheese, green goddess dressing.

Whipped potatoes, brunoise of squash, lemon beurre blanc, fried leeks.

Wild rice, butternut squash, maple gastrique.

Beer battered basa, croissant.

Chef's selection of toppings.

Fried rock shrimp, whipped potatoes, bourbon-creole lemon sauce.

Brioche bun, traditionally served, choice of cheese and side.

Black truffle, ricotta cheese.

Garey farm's Italian sausage, sage, rapini, reggiano Parmesan.

Slow roasted, mascarpone risotto, roasted shiitakes.

Weisenberger farm grits, with a chef, brian's Barbeque glaze.

Pumpkin risotto, roasted root vegetables, apple compote, pumpkin seeds.

Mixed marble potatoes, carrots, cipollini onions, all in a natural reduction, onion ring.

Beer battered basa, croissant.

Whipped potatoes, braised kale, cornbread, gravy.

Blue cheese gratin, bordelaise.